108 THE ROYAL SOCIETY OF CANADA 



media. It was non-pathogenic to animals. The name suggested 

 was the red bacillus of Newfoundland. 



Other organisms isolated from the red codfish were: 



(1) A coccus which only produced red when associated with a 

 small liquefying coccus. 



(2) A red yeast (Rosa hefe) which reddens the codfish at incubator 

 temperatures. 



(3) A red mould which gave rise to small irregular pigmented 

 granulations. 



(4) A yellow coccus, 2-3 n in diameter, which does not liquefy 

 gelatine. 



(5) An orange coccus, 2 ^i in diameter, non-liquefying. 



(6) A rusty coccus, 2 ;u in diameter, which gave colonies resem- 

 bling rusty iron in colour, made up of concentric circles alternately 

 dark and pale red. 



Attempts to isolate the red organism from salt failed, and Le 

 Dantec did not believe that it was a factor in the origin of the red 

 colour. 



Matzuschita (18) investigated the tolerance to various per- 

 centages of salt of a number of pathogenic and non-pathogenic 

 bacteria, none of them were halophylic, and 10 per cent, salt was the 

 highest concentration tried. 



Matzuschita concluded that the influence of salt added to agar 

 was very variable; that whilst several species supported the addition 

 of 10 per cent, without undergoing morphological changes, many 

 produced striking degeneration forms with much less quantity of 

 salt. 



Keilesj (19) employed salt media up to 20 per cent, and noted 

 only morphological changes due to different degrees of salinity in 

 cultures obtained from herring brine. 



Hoye's (20) first two papers were concerned with moulds and 

 especially Torula epizoa on dried codfish, with the part played by 

 salt from various localities, the infection of storage houses, and 

 methods of disinfection, etc. A few remarks about red codfish are 

 found in these two publications. 



The greater part of Hoye's (21) third paper is concerned with 

 Torula epizoa, Torula minuta, and the presence of the spores of these 

 organisms in the air. Other organisms mentioned are Sarcinomyces 

 islandicus, found on fish coming from Iceland and the Faroes, which 

 did not affect the fish nor produce a disagreeable odour or taste. 

 Sarcinomyces niger, occasionally found. Sarcinomyces sporigenus, 

 extremely rare. 



